• • Prep Time
  • 15 Minutes
• • Cook Time
  • 30 Minutes
• • Serving
  • 4
  • 4

Instructions

1. Mix baking powder in gram flour and now add yogurt, chilli powder, turmeric, salt and oil in a mixing bowl and make a soft dough, adding a little water if needed.
2. Divide the dough into four parts. Roll each one between your palms into a long, smooth log.
3. Bring three cups of water to a boil in a pot. Gently drop the gatta logs into the boiling water and cook four to five minutes, or until they begin to float up to the surface.
4. Remove the cooked logs from the water and let them cool.
5. Slice the logs into small pieces. Gatta is ready and set aside.

For Kadhi

• 1. Mix yogurt and gram flour into a smooth paste. Add turmeric, chilli powder, Kashmiri red chilli and coriander powder to this paste.
• 2. Pour the ghee into a saucepan over medium heat. Add coriander seeds, cumin seeds, mustard seeds and asafoetida and cook it for 30 seconds.
• 3. When seeds crack add the whole red chillies and bay leaf. Stir for a few seconds.
• 4. Pour in the yogurt- gram flour paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
• 5. Add gatta to the kadhi. Cover and cook over low heat for 20 minutes. Turn off the heat.
• 6. Add coriander leaves and serve this hot.

• Recipe Type : Dal and Kadhi, Vegetarian